Thursday, April 10, 2014

This grilled brie and pear sandwich is dedicated to National
Grilled Cheese Sandwich Day, which happens every April 12, thanks mostly to
bored food bloggers, and cheese industry marketing cartels…I’m looking at you,
Wisconsin.

If you’re going to do this, don’t get scared and omit
the pepper and thyme. This is required to tip the sweet/savory scale toward the
later. Just add a tiny bit your first time, and work up from there. By
the way, this grilled cheese was inspired by a cold pear and brie sandwich I
had at a café many years ago, and I’ve been doing it hot ever since.

Butter is kind of a key here. It looks like a lot, but you
want a seriously crispy crust to fully enjoy the soft, warm cheese and sweet
pear. So, if you’re celebrating National Grilled Cheese Sandwich Day, like any
normal person who spends any time on Twitter is, then I hope you consider
giving this buttery beauty a try. Enjoy!

Hello Mentor,I would really appreciate if you make a list of tools you are using to educate home amateur cooks.Something like 1. have to have it 2. nice to have it.I noticed you are using quality AllC and Cr. pots and pans but that being pricy it would be good to know what is essential.Thank you

Chef John, Thank you for your inspiration! I saw this video early this morning and had to make it; so, after running some errands this morning, I stopped at my favorite Italian market (Caputo's) and picked up the ingredients. I didn't see sour dough bread, but found a great big crusty round Italian loaf and made this for lunch. THIS IS HEAVENLY! the best grilled cheese I've ever had.

Hello Chef John,I would like to make this delicious sounding sandwitch for a crowd. Could I assemble ahead and heat up in the oven just prior to service? Could you please recommend a good working method? Thank you in advance :).

I had this in a restaurant - the most delicious sandwich of my life! They used marble rye, and added a layer of fig jam. Otherwise, everything was the same, and it was to die for!! I love this site, Chef John!